Ingredients
4 lamb chops
1/2 cup extra-virgin olive oil
1 tablespoon fresh rosemary leaves
4 cloves garlic, chopped
Kosher salt
Black pepper
fresh mint sprigs, for garnish

1 cup dried cherries
1 cups cabernet
1 1/2 cups peppermint stems and chopped leaves
2 T sugar
1/2 cup water
1 T cornstarch

Place the lamb chops in a ziptop bag and add olive oil, rosemary, and garlic. Marinate overnight in the refrigerator.

Preheat your grill. Season lamb chops with salt and pepper. Grill until internal temperature has reached 135 degrees. Let lamb rest for 5 minutes before serving with sauce.

Place cherries, wine, and mint stems (but not leaves) in a large saucepan and bring to a boil. Cook until reduced by 2/3 and then remove stems. Whisk in chopped mint leaves and sugar. In a small bowl, mix together water and cornstarch to form a slurry, and then add to the cherry sauce.